It is very easy to make yogurt at home from plain nut milk as you do not need any special ingredients or any special equipment. The yogurt forms well from a thick nut milk when left in a closed jar in a warm area of the house. However, you can use a yogurt maker, which will help to keep the yogurt at the ideal temperature throughout the whole process. If you want to learn more about yogurt makers, check out YogurtNerd to find out more.
Besides the nut milk, you do not need any other ingredients to make the yogurt. But if you like, you can add fresh lemon juice for a more flavorful yogurt. You can also add a probiotic yogurt starter, which will add more beneficial bacteria. Probiotics are generally expensive to purchase, but from my experience they help to increase the amount of yogurt you get from each batch.
Once you have made one batch of yogurt, you can take a small amount of that yogurt to start your next batch with. This way you do not need to use an expensive yogurt starter every time.
Another thing that you can do is simply go to the grocery store and purchase a yogurt with live cultures and use that for your starter.
The recipe below makes about 1/3 cup of yogurt.
1 cup Almonds (or any other nut or seed that you like)
Clean water for soaking and rinsing.
Hot water for blanching.
2 cups water
2 tbsp. Lemon Juice
Probiotic Yogurt Starter Culture
Soak the almonds for several hours in enough water to sufficiently cover them. The water should be clean as some of it will be absorbed into the almonds.
Drain the soaked almonds and rinse under clean water.
Next, blanch the almonds by pouring some hot water over them. This will help to kill off any bad bacteria.
Blend the almonds up with 2 cups of water until smooth. Strain the milk through a nut milk bag.
Sterilize the jar and lid in hot water in order to kill any harmful bacteria. It is very important that the bad bacteria is eliminated so that the good bacteria can flourish.
At this point you can also heat the almond milk until lukewarm, but it is not necessary. Either way the yogurt will form. Pour the milk into the sterilized jar and close it. Allow the jar to sit undisturbed for about 8-12 hours in a warm place.
You do not have to add any other additional ingredients in order for the friendly bacteria to form. You can, however, add 2 tbsp. of fresh lemon juice. The lemon juice helps to bring out a nice lemon-flavored yogurt, which by the way is my favorite way to make it.
You can also add in probiotics if you want. Doing so will give the yogurt a slightly different taste and the amount will also be slightly more.
Once the yogurt starts to form it will rise towards the top of the jar while the liquid remains at the bottom. After about 8-12 hours, the yogurt can be transferred to the fridge in order for it to set a bit more.
Once the yogurt has cooled in the fridge for a few hours, it is ready to be strained. To strain the yogurt, simply place a nut milk bag over the jar and pour the yogurt through allowing the nut milk bag to catch the yogurt. The key is to tilt the jar just far enough so that most of the liquids from the bottom can drain first. This will help to prevent the yogurt from being washed through the straining bag.
Allow the yogurt to drain on its own in the fridge for several hours before using. The yogurt will be on the runny side, which is normal for homemade yogurt because it doesn’t contain any thickening agents.
You can use the yogurt as a sour cream in raw tacos, or mix it with superfood powders or fruits and vegetables. You can also sweeten it with honey or another sweetener. No matter how you choose to eat the yogurt, it is a delicious way to get those friendly bacteria into your digestive tract.